


Zucchini with Shallots and Parmesan
INGREDIENTS:
3 tablespoons Olive Oil
2 lg Shallots, chopped
2 tablespoons balsamic vinegar
4 cups sliced Zucchini
1/2 c freshly shredded Parmesan
Salt & Pepper, to taste
DIRECTIONS:
In a nonstick skillet over low, heat olive oil. Add shallots and cook on low until they are soft, about 5-6 minutes. Add balsamic vinegar, mix well, and allow to cook for 1 minute.
Add Zucchini, salt, and pepper. Sauté over medium-low, turning occasionally, until cooked through, but not wilted. About 10-13 minutes.
Once the Zucchini is cooked thoroughly, sprinkle Parmesan over Zucchini and toss quickly so that it is evenly distributed. Serve immediately.
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Copyright 2018 Mary Help of Christians Academy Culinary Arts About the author: Mary Help of Christians Academy, located in the Diocese of Paterson, is a private Catholic secondary school for young women. It is conducted by the Daughters of Mary Help of Christians, the Salesian Sisters of St. John Bosco, in collaboration with laypersons committed to Catholic education.
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